Hejiang Grilled Fish

Hejiang Grilled Fish

　　The Origin of Hejiang Grilled Fish

　　Luzhou Grilled Fish, also known as Hejiang Grilled Fish, originates from Hejiang County, which is under the jurisdiction of Luzhou City. Located at the confluence of the Chishui River and the Yangtze River, the area boasts abundant water resources and is rich in freshwater fish. Luzhou, a city by the river, sits at the meeting point of the Changjiang and Tuojiang rivers. As the saying goes, “Those who live by the mountain live off the mountain, and those who live by the water live off the water.” Naturally, Luzhou, a city born by the waters, has developed exceptional skills in preparing river delicacies. When night falls, the night markets come alive with clinking dishes and cups, and a must-have on the tables is a variety of Sichuan-style barbecues—among them, Hejiang Grilled Fish stands out as a particularly distinctive dish.

　　Features of Hejiang Grilled Fish

　　To experience a city, you must first taste its delicious food. The way people in a city approach food can reveal their lifestyle and philosophy. When visiting Luzhou, to truly appreciate the city, start with its cuisine. For an authentic taste of Luzhou’s food, the night markets are the best place to begin. Luzhou’s night markets are mainly concentrated around Dashanping, Songhe Square, and Zhongmatou. But if you’re looking for Hejiang Grilled Fish, Dashanping is the place to go. The bustling night market is filled with laughter and conversation. After a long day, friends gather to catch up and share stories. As the saying goes, “Those who live by the mountain live off the mountain, and those who live by the water live off the water.” Naturally, Luzhou, a city born by the waters, has developed exceptional skills in preparing river delicacies. When night falls, the night markets come alive with clinking dishes and cups, and a must-have on the tables is a variety of Sichuan-style barbecues—among them, Hejiang Grilled Fish stands out as a particularly distinctive dish.

　　How to Make Hejiang Grilled Fish

　　How to Make Delicious Grilled Fish? Actually, making grilled fish is very simple—you don’t necessarily need to watch a video tutorial to learn how. Following illustrated steps can also do the trick. Believe in yourself, get hands-on, make some minor adjustments according to your taste, and create your own delicious dish.

　　Ingredients for Hejiang Grilled Fish

　　One carp (or you can use silver carp, crucian carp, or grass carp), pure vegetable oil, chili oil, wood pulp oil, sesame oil, cumin, pepper powder, red chili peppers, peanuts, fermented black beans, shepherd’s purse, cilantro, Chinese chives, chopped scallions, MSG, chicken bouillon, salt, and soy sauce.

　　Cooking Method for Hejiang Grilled Fish

　　Step 1: Select a live fish (such as carp, grass carp, or other freshwater fish).

　　Take carp as an example to introduce the preparation method of Luzhou Grilled Fish, because carp has fewer bones, a small head, and plenty of meat.

　　Step 2: Cut open the fish from the belly, remove the gills and internal organs, and wash it clean.

　　Step 3: Place the fish on the grill and roast it using charcoal made from Quercus spp. wood.

　　Charcoal made from Quercus spp. wood is non-toxic; do not use smokeless charcoal or gas for roasting.

　　Step 4: Use tongs to hold the fish on the grill, brush pure vegetable oil on both sides, then sprinkle with salt.

　　Step 5: When the fish is about 70–80% cooked, transfer it to a flat-bottomed pan, then sprinkle cumin, pepper, and MSG on top.

　　Step 6: Pre-place shepherd’s purse, green onions, and Chinese chives in the pan. If you like, you can also add cucumber slices or enoki mushrooms. Once the base is ready, place the fish flat in the iron pan.

　　Step 7: Stir-fry seasonings such as vegetable oil, chili oil, pepper, red chili peppers, fermented black beans, chicken bouillon, and garlic to make the base sauce, then pour it over the fish.

　　Step 8: Pour the prepared base sauce onto the 70–80% cooked grilled fish, then place the fish back on the stove to simmer for 3–5 minutes. Once the shepherd’s purse is fully cooked, you can add peanuts and cilantro (or chopped scallions).

　　Step 9: Transfer the fish to an alcohol burner, light the alcohol underneath. In summer, you may not need the alcohol burner, but in winter it’s essential to keep the dish warm while eating. The grilled fish stays hot throughout. After finishing the fish, you can also add noodles, glass noodles, potatoes, lotus root slices, cucumbers, or other vegetables.